CN107125562A - A kind of processing method of super-pressure highland barley instant-rice - Google Patents
A kind of processing method of super-pressure highland barley instant-rice Download PDFInfo
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- CN107125562A CN107125562A CN201710361876.2A CN201710361876A CN107125562A CN 107125562 A CN107125562 A CN 107125562A CN 201710361876 A CN201710361876 A CN 201710361876A CN 107125562 A CN107125562 A CN 107125562A
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 73
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 72
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 58
- 235000009566 rice Nutrition 0.000 claims abstract description 58
- 239000000463 material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000011282 treatment Methods 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 2
- 229920002678 cellulose Polymers 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 8
- 230000001055 chewing effect Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 7
- 108010084185 Cellulases Proteins 0.000 description 3
- 102000005575 Cellulases Human genes 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000285963 Kluyveromyces fragilis Species 0.000 description 1
- 235000014663 Kluyveromyces fragilis Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 241000083879 Polyommatus icarus Species 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
It is to compound highland barley and rice, both are handled rice and highland barley after soaking respectively using superhigh pressure technique, and instant-rice is obtained after cooking disinfection the invention discloses a kind of processing method of super-pressure highland barley instant-rice.The super-pressure highland barley instant-rice that the inventive method makes is nutritious, flexible flexible with the distinctive fragrance of highland barley, and highland barley is difficult scaling when chewing, and overall mouthfeel is close to rice, it is easy to swallow, rehydration preferably, is difficult retrogradation.
Description
Technical field
The present invention relates to a kind of processing method of super-pressure highland barley instant-rice, belong to instant food processing technique field.
Background technology
With the quickening of economic fast-developing people's rhythm of life, all kinds of instant food are continued to bring out.Instant-rice is
What the beginning of the nineties rose in China's food industry, with simply eaten, conveniently, a kind of staple food of local flavor close to common rice is eaten
Product.
Highland barley is as a kind of cereal crops, rich in protein, unrighted acid, dietary fiber and each biostearin,
But it is poor itself as staple food eating mouth feel, crust texture is more hard, and mouthfeel is more rough, and the peeling of its belly ditch portion is not
It is complete to be more easy to stimulate throat when swallowing.
Food superhigh pressure technique (present invention be directed to that super-pressure static pressure) be by solid or liquid material be placed in 100MPa with
On pressure and certain temperature under, cause the destruction of food composition non-covalent bond, make enzyme, protein, starch in food contour
Molecular substance is inactivated, is denatured and is gelatinized respectively, and kills the microorganisms such as the bacterium in food, so as to reach food sterilizing, preservation
With the purpose of processing.High pressure can promote it to be gelatinized for starch, suppress starch retrogradation, and can increase to a certain extent
Plus the viscosity of rice.
The content of the invention
The present invention is intended to provide a kind of processing method of super-pressure highland barley instant-rice, the green grass or young crops made relative to conventional method
Highland barley meal, super-pressure highland barley instant-rice prepared by the present invention is nutritious, flexible flexible with the distinctive fragrance of highland barley, blue or green
Highland barley is difficult scaling after cooking, when chewing, and overall mouthfeel is close to rice, it is easy to swallow, rehydration preferably, is difficult retrogradation.
The processing method of super-pressure highland barley instant-rice of the present invention, is to compound highland barley and rice, superelevation is utilized after immersion
Pressure technology is handled rice and highland barley, and instant-rice is obtained after cooking disinfection.
The processing method of super-pressure highland barley instant-rice of the present invention, comprises the following steps：
Step 1：Pretreatment
Drained after rice material is cleaned；The rice material is highland barley and rice, and wherein highland barley accounts for the 20- of rice material gross mass
50%, surplus is rice；
Step 2：Immersion
Highland barley is placed in soak, fermentation enzymolysis 35-45min at 35-42 DEG C；Rice is placed in water, at 45-55 DEG C
Soak 15-25min；
Step 3：Ultra high pressure treatment
By the highland barley after immersion and rice difference vacuum seal, ultra high pressure treatment is carried out；
Step 4：Boiling
Highland barley after ultra high pressure treatment and rice are taken out respectively, soak is discarded and is cleaned 2-3 times with water, mix and fill
Box, adds boiling 2-10min at the running water and vacuum seal of 1.2-1.4 times of rice material quality, 110-121 DEG C, and boiling is completed
After take out, be cooled to room temperature, produce highland barley instant-rice.
In step 2, the soak is yeast, cellulase, the mixed solution of pectase.
In step 2, the solid-liquid ratio between highland barley and soak is 1:4(w/v)；The solid-liquid ratio of rice and water is 1:3(w/
v)。
In step 2, in terms of 100g rice materials, yeast consumption is 0.05-0.15g, and cellulase consumption is 0.03-0.1g,
Pectin enzyme dosage is 0.03-0.1g, and each primary yeast and enzyme are food-grade.
In step 2, selected yeast is Angel Yeast, cellulose enzyme activity 50000u/g, and pectase enzyme activity is
100000u/g。
In step 3, the temperature of ultra high pressure treatment is 15-25 DEG C, and the time is 2-10min, and pressure is 250-350MPa.
Rice material selected by the present invention, highland barley is commercially available highland barley, and rice is Shulan Yongfeng scented rice.
Beneficial effects of the present invention are embodied in：
The super-pressure highland barley instant-rice that the inventive method makes is nutritious, flexible to have with the distinctive fragrance of highland barley
Elasticity, highland barley is difficult scaling when chewing, and overall mouthfeel is close to rice, it is easy to swallow, rehydration preferably, is difficult retrogradation.
Embodiment
Selected rice material in the embodiment of the present invention, highland barley is commercially available highland barley, and rice is Shulan Yongfeng scented rice.
Embodiment 1：
The processing method of super-pressure highland barley instant-rice is as follows in the present embodiment：
Step 1：Drained after rice material is cleaned；In the rice material：Highland barley 25g, rice 25g；
Step 2：0.1g yeast, 0.05g cellulases, 0.05g pectases and 60g water, stirring mixing are added into highland barley
After uniform 45min is soaked at 38 DEG C；60g water is added into rice, 25min is soaked at 50 DEG C；
Step 3：It is 20 DEG C of progress ultra high pressure treatments, pressure in room temperature by the highland barley after immersion and rice difference vacuum seal
Power is 310MPa, and processing time is 3min；
Step 4：Highland barley after ultra high pressure treatment and rice are taken out respectively, soak is discarded and is cleaned with water 2 times, is mixed
And mounted box, boiling 10min at the running water and vacuum seal of 1.25 times of rice material quality, 118 DEG C is added, is taken after the completion of boiling
Go out, be cooled to room temperature, produce highland barley instant-rice.The appropriate ftercompction in temperature-fall period of back-pressure digester, prevents pressure difference from causing bag
Dress rupture, room temperature storage after cooling.
Commercial sterilization detection is carried out to the highland barley instant-rice of storage 24 months, commercial sterilization is as a result can reach.
Highland barley instant-rice rehydration of the present invention is very fast, and the high fire heating 1min of micro-wave oven can rehydration completely.
Sense organ punctuates and annotates result：It is flexible flexible with the distinctive fragrance of highland barley without retrogradation, soft granules, highland barley nozzle
Scaling is difficult when chewing, it is easy to swallow, rehydration is preferable.
Embodiment 2：
The processing method of super-pressure highland barley instant-rice is as follows in the present embodiment：
Step 1：Drained after rice material is cleaned；In the rice material：Highland barley 10g, rice 40g；
Step 2：0.05g yeast, 0.05g cellulases, 0.05g pectases and 60g water, stirring mixing are added into highland barley
After uniform 40min is soaked at 40 DEG C；60g water is added into rice, 20min is soaked at 53 DEG C；
Step 3：It is 20 DEG C of progress ultra high pressure treatments, pressure in room temperature by the highland barley after immersion and rice difference vacuum seal
Power is 300MPa, and processing time is 5min；
Step 4：Highland barley after ultra high pressure treatment and rice are taken out respectively, soak is discarded and is cleaned with water 3 times, is mixed
And mounted box, boiling 10min at the running water and vacuum seal of 1.2 times of rice material quality, 116 DEG C is added, is taken out after the completion of boiling,
Room temperature is cooled to, highland barley instant-rice is produced.The appropriate ftercompction in temperature-fall period of back-pressure digester, prevents pressure difference from causing packaging broken
Split, room temperature storage after cooling.
Commercial sterilization detection is carried out to the highland barley instant-rice of storage 24 months, commercial sterilization is as a result can reach.
Highland barley instant-rice rehydration of the present invention is very fast, and the high fire heating 1min of micro-wave oven can rehydration completely.
Sense organ punctuates and annotates result：Without retrogradation, with the distinctive fragrance of highland barley, highland barley is difficult scaling and more has bullet when chewing
Property, more soft, overall mouthfeel is close to rice, and pliability is good but acceptable without 50% ratio, it is easy to swallow, rehydration compared with
It is good.
Embodiment 3：
The processing method of super-pressure highland barley instant-rice is as follows in the present embodiment：
Step 1：Drained after rice material is cleaned；In the rice material：Highland barley 40g, rice 10g；
Step 2：0.1g yeast, 0.05g cellulases, 0.05g pectases and 60g water, stirring mixing are added into highland barley
After uniform 45min is soaked at 38 DEG C；60g water is added into rice, 25min is soaked at 50 DEG C；
Step 3：It is 20 DEG C of progress ultra high pressure treatments, pressure in room temperature by the highland barley after immersion and rice difference vacuum seal
Power is 350MPa, and processing time is 10min；
Step 4：Highland barley after ultra high pressure treatment and rice are taken out respectively, soak is discarded and is cleaned with water 3 times, is mixed
And mounted box, boiling 8min at the running water and vacuum seal of 1.35 times of rice material quality, 121 DEG C is added, is taken out after the completion of boiling,
Room temperature is cooled to, highland barley instant-rice is produced.The appropriate ftercompction in temperature-fall period of back-pressure digester, prevents pressure difference from causing packaging broken
Split, room temperature storage after cooling.
Commercial sterilization detection is carried out to the highland barley instant-rice of storage 24 months, commercial sterilization is as a result can reach.
Highland barley instant-rice rehydration of the present invention is very fast, and the high fire heating 1min of micro-wave oven can rehydration completely.
Sense organ punctuates and annotates result：Without retrogradation, with the distinctive fragrance of highland barley, outward appearance is common blue or green close to highland barley meal, but relatively
Highland barley meal is more flexible, more soft, and is difficult scaling during highland barley chewing, it is easy to swallow, rehydration is preferable.
Claims (6)
1. a kind of processing method of super-pressure highland barley instant-rice, it is characterised in that comprise the following steps：
Step 1：Pretreatment
Drained after rice material is cleaned；The rice material is highland barley and rice, and wherein highland barley accounts for the 20- of rice material gross mass
50%, surplus is rice；
Step 2：Immersion
Highland barley is placed in soak, fermentation enzymolysis 35-45min at 35-42 DEG C；Rice is placed in water, soaked at 45-55 DEG C
15-25min；
Step 3：Ultra high pressure treatment
By the highland barley after immersion and rice difference vacuum seal, ultra high pressure treatment is carried out；
Step 4：Boiling
Highland barley after ultra high pressure treatment and rice are taken out respectively, soak is discarded and is cleaned 2-3 times with water, is mixed and mounted box,
Boiling 2-10min at the running water and vacuum seal of 1.2-1.4 times of rice material quality, 110-121 DEG C is added, is taken after the completion of boiling
Go out, be cooled to room temperature, produce highland barley instant-rice.
2. processing method according to claim 1, it is characterised in that：
In step 2, the soak is yeast, cellulase, the mixed solution of pectase.
3. processing method according to claim 1, it is characterised in that：
In step 2, the solid-liquid ratio between highland barley and soak is 1:4(w/v)；The solid-liquid ratio of rice and water is 1:3(w/v).
4. processing method according to claim 1, it is characterised in that：
In step 2, in terms of 100g rice materials, yeast consumption is 0.05-0.15g, and cellulase consumption is 0.03-0.1g, pectin
Enzyme dosage is 0.03-0.1g.
5. processing method according to claim 1, it is characterised in that：
In step 2, selected yeast is Angel Yeast, and cellulose enzyme activity 50000u/g, pectase enzyme activity is 100000u/
g。
6. processing method according to claim 1, it is characterised in that：
In step 3, the temperature of ultra high pressure treatment is 15-25 DEG C, and the time is 2-10min, and pressure is 250-350MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710361876.2A CN107125562A (en) | 2017-05-22 | 2017-05-22 | A kind of processing method of super-pressure highland barley instant-rice |
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| CN201710361876.2A CN107125562A (en) | 2017-05-22 | 2017-05-22 | A kind of processing method of super-pressure highland barley instant-rice |
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| CN201710361876.2A Pending CN107125562A (en) | 2017-05-22 | 2017-05-22 | A kind of processing method of super-pressure highland barley instant-rice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467507A (en) * | 2017-09-15 | 2017-12-15 | 山西省农业科学院农产品加工研究所 | A kind of preparation method of super-pressure coarse cereals rice |
| CN108651813A (en) * | 2018-05-19 | 2018-10-16 | 广州玺明机械科技有限公司 | Rice extra high voltage system |
| CN108771114A (en) * | 2018-05-19 | 2018-11-09 | 广州玺明机械科技有限公司 | The production technology of super-pressure rice |
| CN110338348A (en) * | 2019-08-15 | 2019-10-18 | 罗先富 | A kind of processing method of highland barley |
| CN111758888A (en) * | 2020-07-07 | 2020-10-13 | 上海新成食品有限公司 | Rice production and processing technology |
| CN112089002A (en) * | 2020-09-16 | 2020-12-18 | 江南大学 | Preparation method of whole highland barley rice ball |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467507A (en) * | 2017-09-15 | 2017-12-15 | 山西省农业科学院农产品加工研究所 | A kind of preparation method of super-pressure coarse cereals rice |
| CN108651813A (en) * | 2018-05-19 | 2018-10-16 | 广州玺明机械科技有限公司 | Rice extra high voltage system |
| CN108771114A (en) * | 2018-05-19 | 2018-11-09 | 广州玺明机械科技有限公司 | The production technology of super-pressure rice |
| CN110338348A (en) * | 2019-08-15 | 2019-10-18 | 罗先富 | A kind of processing method of highland barley |
| CN111758888A (en) * | 2020-07-07 | 2020-10-13 | 上海新成食品有限公司 | Rice production and processing technology |
| CN112089002A (en) * | 2020-09-16 | 2020-12-18 | 江南大学 | Preparation method of whole highland barley rice ball |
| CN112089002B (en) * | 2020-09-16 | 2022-09-06 | 江南大学 | Preparation method of whole highland barley rice ball |
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Application publication date: 20170905 |